Ingredients
For the honeycomb
75g/2½oz caster sugar
75g/2½oz golden syrup
½ tsp ground ginger
1 tbsp water
1 tsp bicarbonate of soda
For the lemon and ginger posset
1 tbsp icing sugar
250ml/9fl oz double cream, whipped until soft peaks form when the whisk is removed
4 tbsp ready-made lemon curd
1 lemon, zest only
½ lemon, juice only
1 vanilla pod, seeds scraped out
1 tbsp cream cheese
½ tsp ground ginger
3 mint leaves, chopped, to serve
Method
1. For the honeycomb, bring the caster sugar, golden syrup, ground ginger and water to the boil in a pan. Continue boiling until the sugar has completely dissolved and the temperature reaches 150C/300F (this can be checked using a chefs' thermometer. CAUTION: boiling sugar can be dangerous).
2. Whisk in the bicarbonate of soda until well combined. Pour the mixture onto a baking tray lined with greaseproof paper. Set aside to cool.
3. For the lemon and ginger posset, fold the icing sugar into the whipped cream until well combined.
4. In a separate bowl, mix together the lemon curd, lemon zest, lemon juice, vanilla seeds, cream cheese and ground ginger. Gradually fold the whipped cream mixture into the lemon mixture, until well combined.
5. To serve, break the cooled honeycomb into small pieces using a toffee hammer or rolling pin. Spoon the lemon posset into two cocktail glasses. Sprinkle over the honeycomb pieces and garnish with the chopped mint.
